发酵型雪菊乳饮料的稳定性研究
Study on the Stability of Fermented Coreopsis tinctoria Milk Beverage
张亚南 1苏婷婷 1宋晶晶 1王月丽 1阿尔孜古丽·尼牙孜1
作者信息
- 1. 喀什大学 生命与地理科学学院,新疆喀什 844000
- 折叠
摘要
以发酵型雪菊乳饮料为研究对象,分别加入黄原胶、羧甲基纤维素钠、卡拉胶、蔗糖酯、果胶5 种稳定剂进行单因素试验,以沉淀率为评价指标,筛选出影响较大的因素进行正交试验,以期获得最佳复合稳定剂组合,从而提高其稳定性.结果表明,当稳定剂羧甲基纤维素钠的用量为 0.10%,蔗糖酯的用量为0.35%,果胶的用量为 0.35%时,雪菊乳饮料的稳定性最佳,其沉淀率为 0.19%,色泽为黄绿色,未分层,牛奶香与花香和谐,香味浓厚,无异味,无黏稠感.
Abstract
Taking fermented Coreopsis tinctoria milk beverage as the research object,five stabilizers,xanthan gum,sodium carboxymethyl cellulose,carrageenan,sucrose ester and pectin,were added to conduct single factor test,and the precipitation rate was used as the evaluation index to screen out the factors with greater influence for orthogonal test,in order to obtain the best composite stabilizer combination,so as to improve its stability.The results showed that when the dosage of stabilizer sodium carboxymethyl cellulose was 0.10%,the dosage of sucrose ester was 0.35%,and the dosage of pectin was 0.35%,the stability of Coreopsis tinctoria milk beverage was the best,the precipitation rate was 0.19%,the color was yellow-green,there was no stratification,the milk fragrance and flower fragrance were harmonious,the fragrance was strong,there was no odor,and there was no stickiness.
关键词
雪菊乳饮料/稳定剂/沉淀率Key words
Coreopsis tinctoria milk beverage/stabilizer/sedimentation rate引用本文复制引用
出版年
2024
NETL
NSTL
万方数据